Spicy chicken soup ‘Plan B’ for hot summer days

By Debbie Poole

I’m guessing that many of you are in agreement with me - soup makes a great meal. I wanted to share my habitually made summer soup recipe of corn chowder with you. Regrettably, I’ve misplaced it and hopefully it will turn up at a later time. I’m craving it but it’s not going to happen. On to Plan B. Which is, find another soup for soup lovers that serves as well as the corn chowder during the hot season.

Plan B: Spicy chicken soup resembles something bright and colorful, like a grouping of inflated blow-up, beach toys floating in a bowl of savoriness. It’s also low in fat with only 240 calories in every cup and a half. Possibly serve it with tortilla chips and a watermelon salad.

In this recipe you will use ground chicken. If you haven’t tried ground chicken meat, I think you’ll wonder what took you so long. I prefer it to ground turkey. It’s also good grilled in patty form and served on a bun. It’s a very sticky meat and needs to be handled gently. Preferably with throw away kitchen gloves. Chicken always needs to be well-done and cooked to 165 degree F. They’re great topped with mayo, fresh herbs, tomato slices, and melted white cheese.

Meanwhile, my search for the missing chowder recipe continues. If I’m lucky enough to find it and have that ah-ha moment, I’ll be sharing it with you.

Spicy Chicken Soup

Serves 5 and recipe doubles well to serve 10

1/2 lb. ground chicken (or turkey)

1/4 cup chopped onion

1 garlic clove, minced

1/2 teaspoon dried basil, crushed

1/8 teaspoon cayenne pepper

1 cup water

1 (10 3/4 oz.) can cream of chicken soup

1 (10 3/4 oz.) can chicken broth

1 (16 oz.) can white cannellini beans, drained

1 (4 oz.) can diced green chiles, undrained

1 cup frozen sweet peas

1 medium tomato, chopped

Heat one tablespoon olive oil in large saucepan and lightly brown ground chicken with onion and garlic. Add remaining ingredients except peas and tomato. Bring to a gentle boil and break up cream soups while stirring. Reduce heat and cover; simmer 30 minutes.

While the soup is simmering, cut tomato in half horizontally and remove most of the seeds before chopping. Stir in peas and tomato and heat thoroughly but do not bring to a boil.

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